Pumpkin Pudding Cups

In a medium-sized saucepan over medium heat, add pudding mix and coconut milk. Stir constantly until it reaches a rolling boil then cook until pudding gets thick. This will take about 5 minutes. Pour pudding into a bowl to cool.

Meanwhile you are going to core out the oranges. Make sure your oranges stand up straight without rolling over. If you need to cut a little sliver off the bottom of the orange, so it’s flat, that may help. With a sharp knife, cut around the top part of the orange. Take off the top and discard. With a grapefruit spoon or regular spoon take out the orange pulp by scrapping the insides of the wall of the orange. I also found that using your fingers to pull out the pulp works great. You need a little patience here. Be careful to not poke through the skin—otherwise it won’t work as a cup. Some oranges are easier to get the pulp out than others. Put the orange pulp into a bowl to eat or put into a smoothie or other.

Once the pulp of the orange is out and the orange is pretty clean on the inside, rinse the outside of the orange with water because it will probably be sticky. Pat dry the orange with a paper towel. Once completely dried you can decorate it. With a black marker, make your pumpkin face on the orange. Set aside.

In the bowl with the pudding, add pumpkin and pumpkin spice. Fold until no more yellow streaks are left from the pudding mix. Then fold in the whipped topping. Make sure and fold until no orange streaks remain. Add about 1/2 cup of the filling to each orange.

Place in the refrigerator until ready to serve.